In a mason jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, lemon juice, and a pinch of salt and pepper. Shake until emulsified.

Halve the red onion and soak in cold water for about 10 minutes. Chop cucumber into bite-sized pieces.

In a mixing bowl, combine the baby arugula, fresh herbs, soaked red onion, chopped cucumbers, and fresh blueberries. Gently mix together.

Add radicchio and candied pecans if using, then sprinkle goat cheese on top if desired.

Drizzle the honey mustard dressing over the salad and toss gently to combine.